Tagliatelle all erbe with saltimbocar rolls

Peel the veal escalopes with rolling pin into a thin layer and sprinkle with pepper. Spread 2 slices of parma ham and 2 sage leaves (from sack of herb mix) on each schnitzel. Roll up the schnitzels and fix with cocktail sticks. Chop the rest of herbs. In a saucepan, stir 3 tablespoons of olive oil and herbs. Parmesan cheese in thin slices.

Season the herb oil gently for about 1 minute and remove from heat. Heat 2 tablespoons of olive oil in frying pan and fry veal rolls over medium heat in 6 to 8 minutes, so that the inside of the meat is just rosé. Preheat four plates. In the meantime, cook pasta according to the instructions on the packaging. Take out meat rolls and take out cocktail sticks. Dust the meat with salt and carefully cut into slices of approx. 3/4 cm thickness. Drain pasta and mix in herbal oil. Season with salt and pepper. Spread pasta on warm plates and place saltimbocar rolls on top. Garnish with Parmesan cheese.